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Slow Cooker Pork Mince, Mustard and Green Lentil Stew | DadTheFoodie

Slow Cooker Pork Mince, Mustard and Green Lentil Stew recipe photograph

Instructions

Heat the vegetable oil in a large frying pan over a medium-high heat. Add the pork mince and cook for 5–7 minutes, breaking it up with a wooden spoon, until browned and no pink meat remains.
Add the onion, carrots and celery to the pan and cook for 5 minutes until beginning to soften. Stir in the garlic and cook for 30 seconds.
Sprinkle over the flour and stir for 1 minute. Gradually pour in about 200 ml of the stock, stirring to make a smooth gravy and scraping any browned bits from the pan.
Transfer the pork and vegetable mixture to a 3.5-litre slow cooker. Stir in the rinsed lentils, remaining stock, Dijon mustard, wholegrain mustard, dried thyme and bay leaf. Season with the salt and black pepper.
Cover and cook on low for 6 hours, until the lentils are tender and the pork is fully cooked. Stir once during cooking if convenient, but keep the lid on as much as possible.
About 20 minutes before serving, cook the potatoes in a saucepan of boiling water for 15–20 minutes, until tender. Drain well, then mash with the butter and milk.
Remove the bay leaf from the stew. Stir in the crème fraîche, parsley and lemon juice. Taste and adjust the seasoning, adding a splash of hot water if the gravy is thicker than you prefer.
Serve the pork and lentil stew with the mashed potatoes.

Equipment needed

Recommended slow-cooker size: 3.5 litre

3.5-litre slow cooker
Large frying pan
Wooden spoon
Large saucepan
Potato masher

Swaps and substitutions

Pork mince → Turkey mince
Use the same quantity; the finished stew will be leaner.
Green or Puy-style lentils → Brown lentils
Keep the quantity the same and check for tenderness towards the end of cooking.
Crème fraîche → Double cream
Stir it in at the end, off the heat, to reduce the risk of splitting.
Chicken stock → Vegetable stock
Use a reduced-salt version if available.

Storage and leftovers

Freezer friendly: Yes
Batch cooking: Suitable for batch cooking
Storage: Cool leftovers promptly and refrigerate them in a covered container within two hours. Keep for up to 3 days. Store the stew separately from the mashed potatoes where possible. Defrost: Defrost the cooked stew in the refrigerator overnight. Reheat in a saucepan until piping hot throughout, stirring regularly, and do not refreeze after reheating.
Reheating: Reheat the stew in a saucepan over a medium heat, stirring regularly, until piping hot throughout. Add a splash of water or stock if needed. Reheat only once. Reheat mashed potato until piping hot, adding a little milk if it has dried out.
Leftover ideas: Spoon leftover stew into a baking dish, top with mashed potato and bake at 200°C, or 180°C fan, until bubbling and golden. It can also be served with rice or thick slices of toast.

Allergen information

Contains milk and gluten. Check stock and mustard labels for additional allergens. The recipe can be made gluten-free with gluten-free stock and flour.

Always check ingredient packaging and labels if you or someone you are cooking for has an allergy.

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Recipe info

Prep time: 20 min
Cook time: 360 min
Servings: 4

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Ingredients

Recipe serves 4

Adjust servings

Cooking time may not change in direct proportion to serving size.

1 tablespoon vegetable oil
500 g pork mince
1 medium onion, finely chopped
2 carrots, diced
2 celery sticks, diced
2 cloves garlic, finely chopped
150 g green or Puy-style lentils, rinsed
750 ml reduced-salt chicken stock
2 teaspoons Dijon mustard
1 tablespoon wholegrain mustard
2 teaspoons dried thyme
1 bay leaf
1 tablespoon plain flour
150 g full-fat crème fraîche
1 tablespoon chopped fresh parsley
1 tablespoon lemon juice
1/2 teaspoon fine salt, or to taste
1/4 teaspoon black pepper
800 g potatoes, peeled and cut into chunks, to serve
30 g butter, for the mash
75 ml milk, for the mash

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Slow cooker

Tags: Slow cooker, Pork mince, Family dinner, Lentils, Make-ahead, Freezer friendly

Slow Cooker Pork Mince, Mustard and Green Lentil Stew

Name: Slow Cooker Pork Mince, Mustard and Green Lentil Stew
Prep time: 20 min
Cook time: 360 min
Total time: 380 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; 500 g pork mince; 1 medium onion, finely chopped; 2 carrots, diced; 2 celery sticks, diced; 2 cloves garlic, finely chopped; 150 g green or Puy-style lentils, rinsed; 750 ml reduced-salt chicken stock; 2 teaspoons Dijon mustard; 1 tablespoon wholegrain mustard; 2 teaspoons dried thyme; 1 bay leaf; 1 tablespoon plain flour; 150 g full-fat crème fraîche; 1 tablespoon chopped fresh parsley; 1 tablespoon lemon juice; 1/2 teaspoon fine salt, or to taste; 1/4 teaspoon black pepper; 800 g potatoes, peeled and cut into chunks, to serve; 30 g butter, for the mash; 75 ml milk, for the mash

This comforting pork mince stew combines onion, carrot and celery with green lentils in a savoury mustard and herb gravy. Serve it with buttery mashed potatoes or crusty bread for an easy family dinner.

Prep: 20 min
Cook: 6 hrs
Total: 6 hr 20 min
Servings: 4

Equipment

Slow-cooker size: 3.5 litre

3.5-litre slow cooker
Large frying pan
Wooden spoon
Large saucepan
Potato masher

Ingredients

1 tablespoon vegetable oil
500 g pork mince
1 medium onion, finely chopped
2 carrots, diced
2 celery sticks, diced
2 cloves garlic, finely chopped
150 g green or Puy-style lentils, rinsed
750 ml reduced-salt chicken stock
2 teaspoons Dijon mustard
1 tablespoon wholegrain mustard
2 teaspoons dried thyme
1 bay leaf
1 tablespoon plain flour
150 g full-fat crème fraîche
1 tablespoon chopped fresh parsley
1 tablespoon lemon juice
1/2 teaspoon fine salt, or to taste
1/4 teaspoon black pepper
800 g potatoes, peeled and cut into chunks, to serve
30 g butter, for the mash
75 ml milk, for the mash

Substitutions

Pork mince → Turkey mince (Use the same quantity; the finished stew will be leaner.)
Green or Puy-style lentils → Brown lentils (Keep the quantity the same and check for tenderness towards the end of cooking.)
Crème fraîche → Double cream (Stir it in at the end, off the heat, to reduce the risk of splitting.)
Chicken stock → Vegetable stock (Use a reduced-salt version if available.)

Instructions

Heat the vegetable oil in a large frying pan over a medium-high heat. Add the pork mince and cook for 5–7 minutes, breaking it up with a wooden spoon, until browned and no pink meat remains.
Add the onion, carrots and celery to the pan and cook for 5 minutes until beginning to soften. Stir in the garlic and cook for 30 seconds.
Sprinkle over the flour and stir for 1 minute. Gradually pour in about 200 ml of the stock, stirring to make a smooth gravy and scraping any browned bits from the pan.
Transfer the pork and vegetable mixture to a 3.5-litre slow cooker. Stir in the rinsed lentils, remaining stock, Dijon mustard, wholegrain mustard, dried thyme and bay leaf. Season with the salt and black pepper.
Cover and cook on low for 6 hours, until the lentils are tender and the pork is fully cooked. Stir once during cooking if convenient, but keep the lid on as much as possible.
About 20 minutes before serving, cook the potatoes in a saucepan of boiling water for 15–20 minutes, until tender. Drain well, then mash with the butter and milk.
Remove the bay leaf from the stew. Stir in the crème fraîche, parsley and lemon juice. Taste and adjust the seasoning, adding a splash of hot water if the gravy is thicker than you prefer.
Serve the pork and lentil stew with the mashed potatoes.

Storage and leftovers

Freezer friendly: Yes

Suitable for batch cooking

Cool leftovers promptly and refrigerate them in a covered container within two hours. Keep for up to 3 days. Store the stew separately from the mashed potatoes where possible. Defrost: Defrost the cooked stew in the refrigerator overnight. Reheat in a saucepan until piping hot throughout, stirring regularly, and do not refreeze after reheating.

Reheat the stew in a saucepan over a medium heat, stirring regularly, until piping hot throughout. Add a splash of water or stock if needed. Reheat only once. Reheat mashed potato until piping hot, adding a little milk if it has dried out.

Spoon leftover stew into a baking dish, top with mashed potato and bake at 200°C, or 180°C fan, until bubbling and golden. It can also be served with rice or thick slices of toast.

Allergen information

Contains milk and gluten. Check stock and mustard labels for additional allergens. The recipe can be made gluten-free with gluten-free stock and flour.

Always check ingredient packaging and labels if you or someone you are cooking for has an allergy.

Slow Cooker Pork Mince, Mustard and Green Lentil Stew

Instructions

Equipment needed

Swaps and substitutions

Storage and leftovers

Allergen information

My private notes

Slow Cooker Pork Mince, Mustard and Green Lentil Stew

Equipment

Ingredients

Substitutions

Instructions

Storage and leftovers

Allergen information

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